Filling, delicious and Mexican dish for every day. Filled with hearty black beans, corn and topped with a quick vegan sour cream. Ideal to eat your fill for the whole family.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4Servings
Calories 369kcal
Ingredients
FOR THE SWEET POTATOES:
600-700gOrganic sweet potatoesEquivalent to 3-4 medium sweet potatoes
FOR THE SWEET POTATO Preheat oven to 200degrees and line baking tray with baking paper. Cut sweet potatoes in half and place flesh side down on baking sheet. (optional) If you like you can brush the sweet potatoes with a little oil. Put in the oven and bake for 40 minutes. Depending on the size, the baking time may be longer or shorter. Just poke it with a fork and check. When the fork pierces easily, the sweet potato is cooked through and ready.
600-700 g Organic sweet potatoes, 15 ml Frying and baking oil
FOR THE FILLING Heat frying oil in a large frying pan. Add garlic and onion and sweat briefly. Add sweet corn and beans and sauté on medium heat for 3-4 minutes. Add Bird Eye Chili, cumin and paprika and stir again until well combined. Deglaze with lime juice, remove from heat and set aside.
15 ml Frying and baking oil, 1 Garlic clove or 1 tsp garlic granules, 1 red onion, 200 g sweet corn drained and well washed with cold water*., 200 g black beans drained and well washed with cold water*., 1 Bird Eye Chili or other chili powder to taste, 1 tbspn Cumin, ½ tbspn Paprika powder smoked, 60 ml Lime juice, Sea salt to taste
FOR THE QUICK SOUR CREAM Mix soy yogurt, lemon juice, apple cider vinegar, Dijon mustard and salt in a small bowl until well blended and set aside.
250 g Soy yogurt, 15 ml Lemon juice, 15 ml Apple cider vinegar, ¼ tbspn Dijon mustard, ¼ tbspn Salt
Place sweet potato halves, skin side down, on plates; fill with the bean vegetables. Pour sour cream on top, garnish with green onion and Mexican sauce and enjoy!
Spring onion, Vegan Mexican sauce to taste, Fresh coriander leaf to taste